research proposal

1. APPENDIX
Appendix A
A.Permission to conduct/ Transmittal Letter
February 21, 2023
Dr. Nolasco K. Malabago
College of Technology, Dean
Cebu Technological University Main Campus
M.J. Cuenco Avenue Cor. R Palma St. Cebu City
Dear Dr.Malabago,
Respectfully requesting your good office ,a permission to conduct a study entitled "ASSESSMENT OF LOCAL SEAWEED:
(Eucheuma cottonii), AND LATO (Caulerpa lentillifera) IN THE PRODUCTION OF HEALTHY MARINADE AS CONVENIENCE
FOOD " in partial fulfillment of the requirements for the degree of Bachelor of Industrial Technology Major in Food Preparation Services
Technology.The undersigned shall utilize the sensory evaluation sheet as the instrument in collecting essential data for study . Every
respondent shall be provided with the sensory evaluation sheet to accomplishments .All responses entered therein shall be treated with
utmost confidentiality shall only be utilized for the purpose of the study.
The purpose of this research is to know the nutritional benefits & acceptability of seaweed into producing healthy seaweed
as convenience food. We found that there is an interesting point upon having this research .The research shows a detail scope of works,
strategies and methodologies.
Your favourable response shall be deeply appreciated.
Sincerely yours, Noted by, Approved By,
Ma. Silva Mae Sastrellas Mr Rumell G.Palca Nolasco Malabago
Leader Research Instructor College of Technology ,Dean
Part I: Information Sheet
Introduction
We, Estrabela Joyce, Mengueto Raven Clyde, Rosacena Elisamyth and Sastrellas Ma. Silva Mae. Food Preparation students at Cebu
Technological University Main Campus. We are currently doing research on the Assessment of Local Seaweed: Guso (Eucheuma cottonii),
and Lato (Caulerpa lentillifera) in producing healthy marinade product as a convenient food in Cebu City. We are going to provide you
with some relevant information and invite you to participate in this study. You do not have to decide whether or not to participate in the
study right now. You can discuss the findings with anybody you feel comfortable with before making a decision.
You may not comprehend some of the words on this consent form. Please ask us to stop as needed as we go over the information, and we
will take the time to thoroughly explain everything. Please do not hesitate to contact us if you have any questions.
Purpose of the Study
The purpose of this study is to assess the acceptability of seaweed in the production of healthy seaweed marinaed
Research Intervention
This study will require you to participate in to complete a survey, which will take approximately 30-35 minutes of your time.
Participants Selection
You have been invited to participate in this study because we believe your skills and knowledge can greatly contribute to our
understanding and experiences for this study.
Voluntary Participation

2. It is up to you whether or not you participate in this study. If you do not choose to participate in the study, we fully understand yet you will
be asked to sign a consent form. After you sign the consent form, you are still free to withdraw at any time and without giving a reason.
Withdrawing from this study will not affect the relationship you have, if any, with the researcher.
Procedures
We would like to invite you to participate in our study.
You will be ask to participate in a sensory evaluation. After giving the sensory score sheet, we will give ou time to evaluate the product. If
you can’t decide the rating of each attributes of the product just put any number that you desire and don’t leave any blank in the sensory
score sheet. The in The information gathered will be kept in private, and no one other than ourselves will have access to it. Your privacy is
our utmost priority. Your details will stay up until the end of our research.
B. If you agree, you will be asked to participate in sensory evaluation. You can fill out the sensory score sheet and we will give you time
to evaluate the product.Once all information is filled up, we will collect it accordingly. The information given will be recorded and private,
your name is not being involved, only your rating of the attributes and we will accept the survey no other than us.
Duration
The researchers will give you 30 to 35 minutes to evaluate and answer the sensory evaluation sheet.
Risk
We will ask you to share some confidential information with us, and you may be hesitant to discuss some of these things. You are under
no obligation to answer our questions or participate in the interview/survey if you do not desire to. You don't have to give us a reason if
you don't answer any of the questions or refuse to participate in the survey.
Benefits
You will receive no immediate benefit, However, We hope that information obtained from this study may be used as your reference in
your study in the near future.
Reimbursement
You will not be compensated for your participation in the study. However,our study will give you knowledge and basis of your future
research.
Confidentiality
You can rest assured that we will not share any information about you with anyone. The data we gathered as part of this study endeavor
will be kept private. Instead of your name, any information about you will be labeled with a number and we will make sure to keep that
information secure. It will not be shared with or given to anyone except to our research adviser Mr. Rumell Palca.
Right to Withdraw
If you don’t want to participate in this study you are free to withdraw your participation in sensory evaluation at any moment.
Discomfort and Inconvenience
In an event of discomforts and Inconveniences prior or during the sensory evaluation . You may withdraw/stop in participating in the
research study.
Who to contact?
You are welcome to contact us if you have any questions. If you have any further questions, please call us at the following address.
Name: Joyce M. Estrabela
Email Address: joyceestrabela963@gmail.com
Mobile Number: 09087398330
Name: Raven Clyde Menguito
Email Address: ravenclydemenguito01@gmail.com
Mobile Number:09958472210
Name: Elisamyth T. Rosacena
Email Address: sammythdamzkie@gmail.com
Mobile Number:09367464059

3. Name:Ma. Silva Mae E. Sastrellas
Email Address: michcalif23@gmail.com
Mobile Number:09691112401
PART II: CERTIFICATE OF CONSENT
Estrabela Joyce, Menguito Raven Clyde, Rosacena Elisamyth and Sastrellas Ma. Silva Mae and BIT Food Preparation and Services
Technology 3rd year students of Cebu Technological University Main Campus, have invited me to participate in the study with the above
mentioned title. The information gathered in this study will assist us in meeting the requirements for the degree. It is the objective of the
study to find out if Lato (Caluerpa lentillifera) and Guso ( Eucheuma cottonii) is acceptable in producing a healthy seaweed marinades.
We are supervised by Mr. Rumell G. Palca, MBA, and Research adviser.
Our Privacy: our responses will be held in strictest confidence and with the highest sensitivity. Any possible reference to us will be carried
out through numbers. This file, as well as any transcripts or recordings that might identify me as a participant in this study, we’ll be held
by the researcher, to whom only he has access. Only us, the researchers and research adviser will be able to see who has helped with this
research. At the conclusion of the study, I may request a copy of any pairs relevant to us, such as a summary of the accumulated responses
from any survey that we have completed. As a result, in order to maintain the highest privacy, individual responses from other contributors
will not be visible to us.
I have read and I understand the provided information and have had the opportunity to evaluate survey questionnaires. I understand that
my participation is voluntary and that I am free to withdraw at any time, without giving a reason and without cost. I understand that I will
be given a copy of this consent form. I voluntarily agree to take part in this study.
Participant's signature ______________________________ Date __________

4. Respondents Letter
Dear Respondents,
Greetings!
We, the students of Cebu Technological University taking Food Preparation and Service Technology are conducting a study on
ASSESSMENT OF LOCAL SEAWEED: GUSO (Eucheuma cottonii), AND LATO (Caulerpa lentillifera) IN THE PRODUCTION OF
HEALTHY MARINADE AS CONVENIENCE FOOD. Here is a sensory evaluation sheet to gather data and/or information for our
research work. Participation in this evaluation is voluntary and not mandatory. You are free to discontinue at any time.
We are humbly asking for your kind consideration by responding honestly to every attributes included in this sensory evaluation sheet.
Confidentially of your responses is meticulously assured. The information provided will be used solely for the purpose of this
research project.
Thank you very much for sharing your precious time and effort.
Liquid Seaweed Marinade
Name:
Date:
Judge No.
Date:
Direction: Please see the score sheet below. Taste the sample product and rate it with a corresponding numbers for the following:color, aroma,
saltiness, texture and the general acceptability. You can taste the sample more the once. THANK YOU!
Attribute Sample Code
Color
Acceptability
Aroma
Acceptability
Saltiness
Acceptability
Texture
Acceptability
General
Acceptability
Other Comments & Suggestions:
Color
5 - Brown
4 - Light brown
3 - Dark brown
2 - Dark green
1 - Green
Aroma
4 - Strong fishy smell
3 - Moderate fishy
smell
2- slightly fishy smell
1 - Absence of fishy
smell
Saltiness
4- Very Salty
3- Moderately
Salty
2- Slightly salty
1- Not salty
Texture
4 - Very Perceptible particulate/liquid texture
3 - Moderately Perceptible particulate/liquid texture
2 - Slightly Perceptible particulate/liquid texture
1 - Perceptible particulate/liquid texture
GENERAL ACCEPTABILITY
9 – Like extremely 4 - Dislike slightly
8 – Like very much 3 - Dislike moderately
7 – Like moderately 2 - Dislike very much
6 – Like slightly 1 - Dislike extremely
5 – Neither like nor dislike

5. Sincerely yours,
The researchers
Participants Signature
MASTER SHEET
Name of Product: Dry Rub Seaweed Marinade Date:
Replication 1
Judge
Number
Treatment Total
Lato
Seaweed
(10%)
Lato
Seaweed
(20%)
Lato
Seaweed
(30%)
Guso
Seaweed
(10%)
Guso
Seaweed
(20%)
Guso
Seaweed
(30%)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20 and so on

6. MASTER SHEET
Name of Product: Liquid Seaweed Marinade Date:
Replication 1
Judge
Number
Treatment Total
Lato
Seaweed
(10%)
Lato
Seaweed
(20%)
Lato
Seaweed
(30%)
Guso
Seaweed
(10%)
Guso
Seaweed
(20%)
Guso
Seaweed
(30%)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20 and so on